Make this simple 4-ingredient sweet salted caramel sauce at home with ease—no candy thermometer required! Ready in just 10 minutes, this rich homemade caramel is perfect for drizzling over cakes, cupcakes, cookies, pound cake, ice cream, cheesecake, scones, salted caramel apple pie, and more!
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and additional success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
What once intimidated me became the subject of my 2nd cookbook: Sally’s Candy Addiction. As it turns out, homemade candy isn’t all that difficult. And salted caramel sauce is one of the easiest. There’s only 4 ingredients required: sugar, butter, heavy cream, and salt.
This salted caramel is a reader favorite recipe, consistently marking its spot in the top 10 most popular recipes on my website and published in 2 of my cookbooks. It’s sweet, buttery, and tastes phenomenal on anything it touches. (Though you really only need a spoon to enjoy.)
Trust me, after trying this 1 time, you’ll be hooked like the rest of us!
How to Make Salted Caramel
Use the written out instructions below, but here’s the basic process: The first step is to melt sugar, which is called caramelization. This requires 1 small (stainless steel, not nonstick) pot/saucepan and a wooden spoon. Stir until melted and caramelized. Stir in butter, then stir in heavy cream and let it boil for 1 minute. Finally, add the salt.
That’s it, the caramel is done.
As always, use caution when cooking over the stove because the hot liquid, butter, and cream may splatter. If needed, kitchen gloves come in handy.
No Candy Thermometer Required
Unlike most caramel recipes, this salted caramel doesn’t require a candy thermometer. Instead, I encourage you to follow the recipe and use your eyes to determine when to add the next ingredient. If you’d like to be precise and use a candy thermometer, the temperature will rise to about 220°F (104°C), and that’s when the caramel is done on the stove.
The caramel thickens as it cools.
What to Eat With Salted Caramel?
You will love homemade salted caramel with sweets like cinnamon rolls, cheesecake, and apple pie bars. Use it as a dip for apples, spoon over ice cream, or pour into decorated jars and gift it for the holidays.
The possibilities for salted caramel are endless:
- Turtle Brownies
- Burnt Sugar Caramel Cake
- Caramel Apple Cheesecake Pie
- Caramel Coconut Macaroon Thumbprints
- Chocolate Caramel Toffee Icebox Slice & Bake Cookies
- Butterscotch Pudding
- Snickers Caramel Tart
- Apple Cupcakes (pictured above)
- Caramel Dipped Pretzels
- Pumpkin Swirl Cheesecake
- Salted Caramel Apple Pie & Apple Cake
- Cheesecake Pie
- Chocolate Bread Pudding
- Apple Turnovers
- Caramel Turtle Cheesecake
- Apple Cider French Toast
- Dutch Baby Pancake
- Cake Mix Chocolate Cupcakes
- Skillet Brownie
- Apple Cobbler
- Apple Cinnamon Scones
- Topping for Homemade Eclairs
- Drizzled on cookies like Shortbread, Brownie Cookies, and Snickerdoodles
- As a filling for your favorite cupcake recipe (see my How to Fill Cupcakes post for all the details)
- Butterscotch Pie & Apple Pie Bars (both pictured below)
What Is the Consistency Like?
The caramel is liquid as it comes off heat. As the caramel cools, it solidifies into a chewy texture. After refrigerating, the caramel is hard and you must heat it up to bring it back to a liquid consistency. Do you need a thinner caramel? Feel free to add 2 more Tablespoons of heavy cream to the recipe.
Can I Skip the Salt to Make Regular Caramel?
If you’re looking for a sweet caramel, rather than a salted caramel, you can still use this recipe. Do not cut out the salt completely because the caramel’s sweetness will be overpowering. Instead, reduce the salt to 1/2 teaspoon.
No. You can’t really turn this sauce into a homemade wrapped candy. Instead, try my soft caramel candies recipe which is a little different.
This caramel is not thick enough to coat apples for caramel apples. Instead, I recommend my homemade caramel apples recipe.
Yes. When the caramel is done, it’s thin and liquid. As the caramel cools, it thickens. After refrigerating, it thickens even more and must be reheated to thin out and use as a topping or dip.
This caramel isn’t ideal to layer between cake layers because it will just spill out the sides under the weight of top layers. However, it’s great as a filling for cupcakes, such as these chocolate caramel coconut cupcakes. See How To Fill Cupcakes for more info!
How to Store Salted Caramel
After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it’s liquid again. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
Print
Homemade Salted Caramel Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 cup (290g)
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
- 1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”)*
- 6 Tablespoons (85g) unsalted butter, at room temperature and cut into 6 pieces
- 1/2 cup (120g/ml) heavy cream, at room temperature
- 1 teaspoon salt
Instructions
- In a medium heavy-duty stainless steel saucepan (do not use nonstick) over medium heat, cook the sugar, stirring constantly with a wooden spoon or heat-safe silicone spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. On my stove, this takes about 6 minutes. Stir constantly, especially around the bottom edges, and be careful not to let it burn.
- Once the sugar is completely melted, reduce the heat to low and stir in the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. (If you’re nervous for splatter, wear kitchen gloves.) Cook and stir constantly until the butter is melted and well combined. If you notice the butter separating or if the sugar clumps up, remove the pan from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.
- Very slowly and carefully pour in the heavy cream, stirring constantly. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and steam when added. When all of the heavy cream has been added, stop stirring, increase the heat to medium, and let it boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature should reach 220°F (104°C).
- Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool and thicken before using. Caramel thickens considerably as it cools.
- Cover tightly and store in the refrigerator for up to 1 month. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Notes
- Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. See “What Is the Texture of This Salted Caramel?” in the post above. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
- Special Tools (affiliate links): Medium Heavy-Duty Saucepan (do not use nonstick) | Wooden Spoon | Candy Thermometer (like this one or this one)—optional
- Sugar: This recipe is most successful using granulated sugar that’s labeled “pure cane” on the packaging. I usually use and recommend Domino brand regular granulated sugar which says “pure cane granulated” on the packaging.
- Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use half-and-half or milk. Room-temperature cream is best.
- Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.
- Caramel Candies: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies. Here is my soft caramels recipe.
- Regular Caramel Sauce: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
- Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make multiple batches instead.
Reader Comments and Reviews
hi there, i have a batch of caramel sauce which has hardened in the fridge. if i wish to soften it before using, what is the best way, given that my current jar cant be used in the microwave? also, is it safe to soften the whole jar but only use some and return the rest back into the fridge?
thanks!!
Hi cc, yes, that’s exactly what we do! Just warm up the whole jar in the microwave.
Can I double the recipe or should I make two batches. I plan to thin it a bit with extra cream as I am using it as a layer in an ice cream cake.
Hi Maureen, we recommend to avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.
This turned out great – it was a bit tricky and I wasn’t sure if it would come together, but it eventually did. It’s just a little too salty for my taste, though. Is there any way to fix the caramel I already made? Can it be reheated with a little more cream?
Hi Karen, it will be a bit difficult to remedy after the fact, but for the next batch you can certainly reduce the salt (see recipe notes for more details!) or if you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely. Thanks for giving our recipe a try!
Hey Sally! Really excited to try this in your salted caramel chocolate chip mini cheesecakes. Looking at this, I’m wondering if it can be used for a coating for cake pops. I’ve got some leftover cinnamon muffins and cinnamon buttercream and I’m dying to make some cake pops with them, but I don’t want chocolate. Do you think this recipe would work as a coating?
Hi Izzy! No, this salted caramel wouldn’t set enough for a cake pop coating. We would recommend you try using salted caramel candy melts instead. Wilton makes some, and it looks like there are a couple other brands out there too. Hope this helps and they turn out great!
DELICIOUS- I thought I was in trouble when after adding the butter it all separated and the sugar was in big clumps!! But I kept on stirring (I put it back on the LOW heat and just kept stirring! For about 5 minutes- then it finally calmed down and became a lovely creamy brown!! Added the cream and salt and is wonderful!! Will definitely make it again!
This was easy and delicious! I’d like to put it in a piping bag with buttercream to get a streaky caramel icing on a cake, do you think this would be thick enough at room temperature?
Hi Megan, that sounds absolutely amazing! We haven’t tried it, but please let us know how it turns out! We also have a salted caramel buttercream frosting recipe here.
I love this recipe but sometimes I feel like it’s a little burnt. Question on the cooking temperature , After you get the sugar melted do you turn the temp down at that time? Or do you leave it at a high temp the whole time you’re cooking?
Hi Linda, if your salted caramel is tasting burnt, for next time you can try cooking it on a lower temperature. Same temperature throughout cook time and it may take a little bit longer at the lower temperature, but this should prevent it from heating up too much. Hope this helps!
This is an essential for any chefs repertoire. You really gotta make sure you whisk this briskly or it will burn!
Can you tell me how to thin the sauce to a syrup consistence?
Hi Carol, for a thinner consistency feel free to add 2 more Tablespoons of heavy cream to the recipe.
The first time I made this, several years ago, it turned out perfectly. Since then I regularly burn it when I try. I don’t know what I’m doing wrong. Is it possible I’m cooking it too fast? Also, I have made this and canned it and it’s stayed fine for months (by then it was gone). You have to be sure your jars are hot and your lids and seals are boiling. If you follow that, when you fill hot jars with hot caramel and hot lid, the jars will seal naturally within 30 minutes. No boil bath required.
Hi Tina, We are happy you enjoyed the taste and can help you troubleshoot! It sounds like your caramel may be cooking for too long/ at too high of a temperature. What kind of pan are you using? Something as simple as that can make a big difference in this recipe. You want a thick, heavy bottomed pan so prevent it from burning the caramel.
Can I use this recipe as a cheesecake topping?
That would be delicious, go for it!
I’ve made “wet”caramel sauce with varying degrees of success. Saw this and thought I would give it a try. So much easier and success on the first try.
Super delicious and easy to make! The first time I forgot to bring my cream to room temperature and got lots of little clumps in it. Every other time it has turned out perfectly.
So easy and so delicious!
I usually love all your recipes but I must have done something wrong here. The caramel turned out hard as a rock once refrigerated. I put it in the microwave to soften but as soon as I used it hardened back to tooth cracking density. I followed the recipe with no changes. ??
This worked great
I was wondering if I could use this Carmel in a shortbread cookie as it is placed on the cookie layer then covered with more shortbread pieces and put into oven too the Carmel is bubbly.
Hi Colleen! Sure can – see this recipe for Caramel Hazelnut Linzer Cookies for details on the best way to do that. That recipe uses this salted caramel with less salt for a sweeter filling.
The flavor is amazing, but my caramel didn’t have a silky smooth texture. Do you know what I could have done wrong?
Hi Teena, happy to help. Make sure the caramelized sugar is completely melted before adding the butter. It may be helpful for you to use a thicker saucepan or turn down the heat so it cooks slowly and more evenly.
Great recipe and l loved how it thickened up! I have to make an extra batch now as my caramel made a detour through my tastebuds on the way to embellishing my cake… it’s a hard life! :-0
I find that my Caramel was a bit greasy and not flowing as it should. What could be the reason?
Hi Lori! Best way to avoid that next time is to use cooler butter. It’s possible your butter was simply TOO soft and greasy. After you add the heavy cream, mix the caramel together vigorously for 1 minute to help guarantee all the ingredients are totally combined.
A bit sceptical of my skills to make this, yet, today, IT WORKED !!
A very simple recipe for the uninitiated.
I used the RAW sugar, added a tad more of the cream.
Very low heat at first, then slowly increased a very little at a time, slowly the sugar became tacky then (as the recipe says) using a high heat resistant rubber spatula , slowly everything turning not mixing, etc. – the sugar clumps up for sure, being careful, remove the pan from the heat or not , fine judgement etc,.
Taken me about 25 minutes all up.
BUT
PERFECT outcome, I really did surprise myself, not a lump in sight.
The sugar clumps up but some extra patience and use of a metal SMALL whisk – I use one from a stick blender – Don’t use a machine, do it all by hand.
lumps will dissolve eventually, as mine did …..
The lumps are just undissolved sugar that will dissolve with more heat and stirring.
I will probably make a mess of the next effort with this recipe but at least I know it works and I did it!
Hi Sally! I was wondering if I can bake this into a brownie (im talking about one of those gooey caramel stuffed brownies)
P.S great recipe btw, I made this before for an all nighter with my friends and they all loved it
Hi Kirsten, we have not had any luck swirling it in brownies, but it’s wonderful layered on top! You can read all about this exact experiment in our post Salted Caramel Turtle Brownies.
Does this work for caramel popcorn?
Hi Ron, we don’t recommend it. This caramel won’t harden into the CRUNCH you need for caramel corn. Instead, try this caramel corn recipe.
Loved this recipe for salted caramel. I found myself sneaking into the kitchen and eating the leftovers by the spoonful. I just attended a baking class where we prepared a traditional salted caramel. The recipe was so time-consuming and the end product was not as rich and creamy as yours. Much to the teaching chef’s chagrin, I shared your recipe with the rest of the class.
Turned out great for caramel coffee drinks at home! I’ll pay attention to scraping the sides of my pan down more next time (I was too focused on not burning the bottom). I had hard candy on the edges of my pan when I was done. No big deal. To clean up, I boiled some water in my pan and it all melted right off!
I’m definitely using this recipe again!
How’s the thickness for spreading in between cake layers? Good as is, or in need of a little extra heavy cream?
Hi Madi, This caramel isn’t ideal to layer between cake layers – it will just spill out the sides under the weight of top layers. It’s great as a filling for cupcakes, though. Or you may wish to use this salted caramel frosting between your layers.
I’m looking for something a little more like salted caramel for the layers – a bit like Publix would do, honestly, rather than a frosting. Is there any recipe on the site that would work?
I used this between cake layers, however, I swirled it into/on top of caramel buttercream that was also sandwiched between the cake layers. So, cake – buttercream – caramel – cake. It worked quite well…hope this helps!
What recipe would you use this as a filling for cupcakes?
Hi Jen, here are all of our cupcake recipes that you could use this caramel filling for — we especially love it in these Chocolate Caramel Coconut Cupcakes!
We whip it into ganache! And add toasted slivered almonds for depth and crunch. Honestly this sauce is so versatile, it’s the only recipe I use now 😀
Favorite Carmel sauce!! I have used this between cake layers just let it cool to get the thicker consistency.
Anxious to try this! You mentioned not to use non stick pots but your pictures looked as though it was
nonstick? I don’t have any regular pots, so hoping that will be okay! Thanks, Janet
Hi Janet, Though we do recommend avoiding non stick if possible, we’ve successfully make this salted caramel with non stick pans. You want a thick, heavy bottomed pan for best results. Hope you love it!
Can this be canned?
Hi Barbara, we haven’t tested canning this recipe. We simply seal the jars shut and let whoever know to enjoy the caramel within a couple weeks. If you do give it a try, let us know how it goes!
The recipe is great! But make sure you use sugar that will melt evenly because it starts to burn the sugar without you even realizing, my caramel looks the part, and taste the part but it has a after taste of being burnt. Because I used non granulated sugar and burnt it accidently but regardless awesome receipe.
Hey Sally! Would this caramel work to drip decorate a cake? Thanks!
Hi Kate! Yes, this caramel would be great for a drip cake. Make sure the cake is EXTRA cold and give this caramel at least 15-20 minutes to cool down/slightly thicken before applying.
Not good. I have toffee in my caramel. And it happened cuz I took the pan off the stove. Not happy…